Khnom Jin Namya (Catfish Curry over Noodles)

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Khnom Jin Namya (Catfish Curry over Noodles)

Khnom Jin Namya (Catfish Curry over Noodles) is a traditional Thai recipe for a classic curry of pureed cooked fish and spices in a coconut milk base that's served over somen noodles. The full recipe is presented here and I hope you enjoy this classic Thai version of: Catfish Curry over Noodles (Khnom Jin Namya).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Thailand Recipes

This curry is a popular lunchtime dish for many Thais. It is also traditionally served for the Thai New Year.

Ingredients:

800g (about) catfish, sliced into chunks
1 small piece of saltfish
1 stalk of lemongrass, peeled and sliced into 5cm pieces then pounded in a mortar to bruise
60g karachai (fingerrrot), peeled (if using pickled, soak in water for 30 minutes before use)
2 tsp galangal, minced
2 dried Thai chillies, soaked in water and chopped
4 tbsp Thai birds' eye chillies, chopped
4 tbsp garlic cloves (do not peel)
4 tbsp shallots, peeled
1 small catfish (or substitute mackerel), steamed to cook and de-boned
360ml coconut milk
1 tsp sea salt
2 tbsp Nam Pla (fish sauce)
4 bunches of somen noodles
4 sprigs of Thai holy basil

Method:

Place the catfish in a pan and pour over 750ml boiling water. Bring to a boil, reduce to a simmer and cook for about 15 minutes, or until the fish is tender. Remove the pieces with a slotted spoon and set aside to cool.

Add the saltfish to the stock remaining in the pan then increase the heat and boil for 6 minutes. Remove the saltfish and set aside to cool. At this point add the lemongrass, fingerroot and chillies to the stock. Boil for 10 minutes then add the garlic and shallots and continue boiling for a further 5 minutes. Remove the ingredients from the stock with a slotted spoon and set aside in a bowl.

Now remove the bones from the saltfish, the catfish and the mackerel. Combine the fish meats and the boiled spices in a food processor. Add a little of the cooking stock then process to a smooth paste. Stir this paste into the stock remaining in the pan then add the coconut milk and fish sauce. Heat thoroughly and season to taste with the salt.

In the meantime, bring a pan of water to a boil and add the somen noodles. Simmer for about 3 minutes, or until just cooked. Drain the noodles then divide into four equal portions in shallow bowls. Ladle over the namya curry, garnish with the Thai holy basil and serve.